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Butternut Squash Soup
 

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Subject: Butternut Squash Soup

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Butternut Squash Soup
Prep Time: 25 min
Cook Time: 1¼ hours
Servings: SERVES 8
Ingredients
1 1/2 tablespoons Sue Bee Honey
sour cream sour cream
1/4 cup whipping cream
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon ground black pepper
2 teaspoons salt
6 slices bacon
2 tablespoons fresh lime juice
1 (32 ounce) container fat-free low-sodium chicken broth
4 (12 ounce) packages frozen butternut squash
2 garlic cloves
1 granny smith apple
2 celery ribs
2 carrots
1 large onion
ground red pepper ground red pepper
Directions
  1. Cook bacon slices in large pot until crisp.
  2. Remove bacon and drain.
  3. Reserve 2 tbsp drippings in pan.
  4. Crumble bacon and set aside.
  5. Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
  6. Add celery and apple to pan and saute 5 minutes.
  7. And garlic and saute 1 minute.
  8. Add squash and chicken broth.
  9. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
  10. Process mixture, in batches, in a blender or food processor until smooth.
  11. (Hot mixtures will erupt out of blender if too full- believe me I know).
  12. Return mixture to pot.
  13. Stir in lime juice and next 7 ingredients.
  14. Simmer for 7-10 minutes or until thickened.
  15. Top soup with crumbled bacon and garnish with sour cream and red pepper.

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